Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,100.00 - $73,600.00
Work Schedule
Flexible
Benefits
Paid holidays
Health Insurance
401(k)
401(k) matching
Paid Time Off
On-the-job training
Gym membership
Job Description
Hyatt Regency Chicago is a premier hotel known for its commitment to exceptional guest experiences and outstanding hospitality services. Affiliated with Hyatt Hotels & Resorts, a globally recognized hospitality brand, Hyatt Regency Chicago offers a vibrant, inclusive, and respectful culture that places a strong emphasis on innovation, service orientation, and mutual respect among associates. The hotel prides itself on being a place where high standards are not only met but exceeded, creating meaningful and memorable experiences for every guest. Hyatt values talent and offers unlimited career opportunities, encouraging associates to grow and shine in a supportive and forward-thinking environment.
At Hyatt Regency Chicago, the role of Sous Chef is an integral part of the culinary team, focused on managing specific departments within the kitchen while working closely with the Executive Chef and Executive Sous Chef. The position entails both creative and operational responsibilities, aimed at maintaining and elevating the food quality and overall dining experience in alignment with Hyatt's brand standards. This full-time role comes with a competitive salary ranging from $60,100 to $73,600 annually, commensurate with experience, and offers a range of attractive benefits after just 30 days of employment.
The Sous Chef is responsible for developing and implementing quality standards in the kitchen, often acting as the liaison between the culinary division and other hotel departments. This leadership position requires overseeing food preparation and cooking, developing innovative menu items, managing special events, and coordinating holiday functions. The Sous Chef also plays a critical role in staffing, including scheduling, payroll, training, coaching, evaluation, and hiring of kitchen employees. In the absence of the Executive Sous Chef or Executive Chef, the Sous Chef may assume full responsibility for kitchen operations.
Key to success in this role is the ability to lead and motivate the culinary team to deliver exceptional guest service and maintain high employee satisfaction. The Sous Chef is expected to manage food production, ordering, costs, and quality control on a daily basis, ensuring that safety and sanitation standards are rigorously observed in all kitchen facilities and equipment. The position offers a unique opportunity to gain comprehensive experience in a fast-paced, customer-focused environment while working within a collaborative team culture that fosters professional growth.
Hyatt also prioritizes the development and promotion of internal talent. The Sous Chef role serves as a stepping stone toward becoming an Executive Sous Chef, with training opportunities across banquets, restaurants, and garde manger. With a strong commitment to promoting from within, Hyatt Regency Chicago boasts impressive statistics—70% of management hires originate internally, and 89% of the managing committee is promoted from current employees. This culture of growth and advancement makes the position of Sous Chef an excellent career move for culinary professionals aspiring to reach higher leadership roles in the hospitality industry.
At Hyatt Regency Chicago, the role of Sous Chef is an integral part of the culinary team, focused on managing specific departments within the kitchen while working closely with the Executive Chef and Executive Sous Chef. The position entails both creative and operational responsibilities, aimed at maintaining and elevating the food quality and overall dining experience in alignment with Hyatt's brand standards. This full-time role comes with a competitive salary ranging from $60,100 to $73,600 annually, commensurate with experience, and offers a range of attractive benefits after just 30 days of employment.
The Sous Chef is responsible for developing and implementing quality standards in the kitchen, often acting as the liaison between the culinary division and other hotel departments. This leadership position requires overseeing food preparation and cooking, developing innovative menu items, managing special events, and coordinating holiday functions. The Sous Chef also plays a critical role in staffing, including scheduling, payroll, training, coaching, evaluation, and hiring of kitchen employees. In the absence of the Executive Sous Chef or Executive Chef, the Sous Chef may assume full responsibility for kitchen operations.
Key to success in this role is the ability to lead and motivate the culinary team to deliver exceptional guest service and maintain high employee satisfaction. The Sous Chef is expected to manage food production, ordering, costs, and quality control on a daily basis, ensuring that safety and sanitation standards are rigorously observed in all kitchen facilities and equipment. The position offers a unique opportunity to gain comprehensive experience in a fast-paced, customer-focused environment while working within a collaborative team culture that fosters professional growth.
Hyatt also prioritizes the development and promotion of internal talent. The Sous Chef role serves as a stepping stone toward becoming an Executive Sous Chef, with training opportunities across banquets, restaurants, and garde manger. With a strong commitment to promoting from within, Hyatt Regency Chicago boasts impressive statistics—70% of management hires originate internally, and 89% of the managing committee is promoted from current employees. This culture of growth and advancement makes the position of Sous Chef an excellent career move for culinary professionals aspiring to reach higher leadership roles in the hospitality industry.
Job Requirements
- Culinary education or relevant on the job training
- previous experience in culinary operations or kitchen management
- strong leadership and communication abilities
- proficiency in basic financial management and customer service
- computer literacy
- ability to work in a fast-paced environment
- flexibility in work schedule and location
Job Qualifications
- In-depth skills and knowledge of all kitchen operations
- possess strong leadership, communication, organization and relationship skills
- experience with training, basic financial management and customer service
- proficient in general computer knowledge
- a true desire to exceed guest expectations in a fast-paced customer service environment
- capable of producing a consistent product in a timely manner
- strong training and communication skills
- culinary education and/or on the job training, hotel experience preferred
- geographic and schedule flexibility preferred
Job Duties
- Support senior leadership by developing and assuming basic management responsibilities
- assume the role of liaison between all departments within the culinary division and all other hotel departments
- supervise the preparation and cooking of various food items
- develop and implement creative menu items that adhere to Hyatt brand standards
- plan, coordinate and implement special events and holiday functions
- manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- may manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
- lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- monitor food production, ordering, cost, and quality and consistency on a daily basis
- ensure proper safety and sanitation of all kitchen facilities and equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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